Tahu Tumis Kemangi - Tofu & Basil Stir Fry

5.0 from 6 reviews

Author: Anita Jacobson

Categories: Side Dish

Cuisines: Indonesian

Ingredients: Tofu

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 4

Ingredients

• 1 block firm tofu (~ 400 gram / 14 oz.)
• salt
• pepper
• corn starch / all-purpose flour
• oil, for deep frying
• 50 gram shallot, thinly sliced
• 3 cloves garlic, minced
• 2 bird eye chilies, seeded
• 5 gram (1 teaspoon) shrimp paste (Indonesian: terasi, Malaysian: belacan), toasted (*)
• 1 tomato, halved and thinly sliced
• 1/4 teaspoon salt
• 3/4 teaspoon sugar
• 1 tablespoon sweet soy sauce (Indonesian: kecap manis)
• 4-5 stalks (~ 1/4 cup packed) Thai basil leaves (Indonesian: daun kemangi)

Instructions

1. Drain the tofu block really well, cut into 1" cubes, sprinkle with salt and pepper, lightly dusted with corn starch (or all-purpose flour), and deep fried until light golden brown. Set aside to drain.
2. Heat 2 tablespoon oil in a frying pan over medium high heat. Sauté shallot, garlic, bird eye chilies, and toasted shrimp paste until fragrant. About 3 minutes.
3. Add tomato slices, salt, and sugar. Stir until tomato looks wilted and slightly saucy.
4. Return fried tofu cubes to frying pan, and stir in the sweet soy sauce. Gently toss until tofu cubes are coated in sauce.
5. Finally, add Thai basil leaves, and stir until wilted. Turn off heat, and transfer to a serving plate. Serve with steamed white rice.

Notes

• (*) Or 1 teaspoon of Thai shrimp paste, or 1 tablespoon of fish sauce.